• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

At the Immigrant's Table

  • Home
  • About me
    • Contact
    • Privacy Policy
    • Inspiration
  • Shop
    • Middle Eastern Small Plates E-book
  • Travel
  • Tutorials
  • Jewish Recipes
  • Russian Recipes
  • Main Course Recipes
  • Side dishes
  • Dessert Recipes
  • Travel
  • Gluten-free Recipes
  • Paleo recipes
  • Vegan recipes
menu icon
go to homepage
  • About Me
  • Recipes
  • Cookbook
  • Travel
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Cookbook
    • Travel
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Dessert Recipes

    Published: Nov 8, 2016 · Modified: Mar 4, 2021 by kseniaprints · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · 1 Comment

    Traditional Israeli yeasted rugelach

    • Facebook
    • Twitter
    • Email
    • Print
    Jump to Recipe Print Recipe

    Traditional Israeli yeasted rugelach Remember how I shared those quick and easy gluten-free rugelach with you guys a while ago? To kickstart the busy season of holiday baking, today I'd like to present to you the much more-involved, but also much more traditional Israeli yeasted rugelach. So if you're looking for a project for these days of dropping temperatures and days under the blankets, you've come to the right place.

    Traditional Israeli yeasted rugelachTraditional Israeli yeasted rugelachTraditional Israeli yeasted rugelachTraditional Israeli yeasted rugelachGone are the cream cheese, food processor and zero work policy. Here you have messy, involved, layered beauties that require a whole lot of love to get to where you want them to be... But that deliver in payback something no quick cream cheese rugelach ever could: layers of deep, unforgettable, crinkly dough that hide among them so much chocolate flavour, it'll blow your mind.

    For anyone who has traveled in Israel, the mounds of traditional Israeli yeasted rugelach you see at the markets become one of the most vivid memories we are left with long after the scent of roasting pumpkin seeds and frying falafels has evaporated. Their forms taut and skin glistening with a sticky syrup, traditional Israeli yeasted rugelach hide within them a promise of chocolate, cinnamon and joy for days. For when you bite into these crinkly layered babies, you may forget any other pastry ever existed.

    Making traditional Israeli yeasted rugelach is a complicated process that takes hours and requires some experience and delicacy. I would save it for a lazy and cool Sunday, when all you want to do is binge-watch on black-and-white movies on Netflix and hibernate on the couch. Well, these are exactly the days you need the smell of rising dough, melting chocolate and rising, gorgeous Israeli yeasted rugelach.

    The beautiful blue cup used in this photoshoot is a handmade piece by Montreal-based Sheila Caplan. To learn more of Sheila's work or to inquire about ceramic classes in Montreal, get in touch with her. I had the privelege of collaborating with Sheila for Tu B'Shevat Under the Trees, and I received no monetary compensation for using her work in my post –  I am proud to support local producers and brands whose products I truly love.

    Traditional Israeli yeasted rugelach

    Traditional Israeli yeasted rugelach

    Traditional Israeli yeasted rugelach

    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: Israeli
    Prep Time: 2 hours
    Cook Time: 20 minutes
    Total Time: 2 hours 20 minutes
    Servings: 40
    Author: Ksenia Prints

    Ingredients

    For dough:

    • ½ KG 1.1lb, or 4 cups all-purpose flour
    • 1 tablespoon dry yeast
    • 1 teaspoon salt
    • ½ cup sugar
    • 1 teaspoon vanilla extract
    • 1 egg
    • ¼ cup oil
    • ½ cup water then up to another ½ cup if needed

    For filling:

    • 3 heaping tablespoons of very fine cocoa
    • 1 cup sugar
    • Spoonful of instant coffee optional
    • ⅓ cup oil

    For syrup:

    • 1 cup sugar
    • 2.5 cups water
    • Juice of half a lemon

    Instructions

    • Combine all dough ingredients in the bowl of a standing mixer (starting with only half a cup of water). Mix for about 10 minutes - dough should be very soft and very sticky. Cover and let rise for about 40 minutes until doubled in volume.
    • In a medium bowl, combine all filling ingredients. Mix well. If needed, add more oil to dilute the filling into a more easily spreadable paste.
    • Gently flour your working area to prevent dough from sticking.
    • When dough has risen, cut it into 2 equal parts. Roll each half into a ball and press to flatten slightly into a round about an inch thick.
    • Spread cocoa filling on top of both rounds, dividing it equally between the two. Spread filling nicely on each circle, leaving a blank margin of half a centimeter around the diameter.
    • Taking the dough carefully by its edges, begin to pull the edges towards the centre, turning your round into a ball filled with cocoa mixture. Pinch and pat to close. Make sure there are no leaks and turn seam-side down on a slightly floured surface. Repeat with second half of dough.
    • Let stuffed dough rest for 30 minutes.
    • Once dough has rested a second time, with a rolling pin begin to gently roll out each chocolate-filled round, making it as thin as possible. If some liquid comes out, don't worry - just roll it out as thin as it gets without sticking to your surface.
    • Cover a large baking sheet with parchment paper.
    • Using a pizza roller, cut the circle into quarters. Then cut each quarter to five or six long, thin triangles. Shape rugelach by rolling the outer edge inward. Arrange rugelach, pointed side down, on baking sheet with a couple of inches in between, leaving room to expand.
    • Leave rugelach on baking sheet to rise for about 30 mins.
    • Preheat oven to 400F/200C.
    • Prepare syrup. Combine all syrup ingredients in a small saucepan over low heat, and cook until the syrup thickens but doesn't come to a boil.
    • If the syrup is ready before the rugelach are baked, reheat it for a few minutes. Syrup should be spread on rugelach immediately once they are taken out of the oven.
    • Once ready to bake, bush rugelach lightly with egg, bake at 400F/200C for 20 minutes. Remove immediately, and spread with syrup.
    • Let cool for just a couple of minutes, and serve. Rugelach will keep best if frozen and reheated briefly in the oven right before serving.

     

    « Things I learned at FBC2016
    A Thousand Kisses Deep: My Leonard Cohen memories »

    Join me At the Immigrant's Table

    Receive updates, exclusive recipes and helpful tips by email

    Reader Interactions

    Comments

    1. Valya @ Valya's Taste of Home says

      November 16, 2016 at 2:42 pm

      5 stars
      I absolutely love rogaliki. I make theme pretty often 😉

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    peeling squash on cutting board

    Privet, I am Ksenia Prints! A food and travel blogger, photographer and storyteller. I help adventurous home cooks explore the world through healthy, beautiful immigrant recipes.

    More about me →

    Popular

    • The best eggplant shakshuka, or how to make friends with breakfast
    • Authentic Argentinian vegetarian empanadas, three ways {Veg}
    • How to make easy gluten free samosas with a sweet & spicy chickpea filling
    • How to Make the Ultimate Middle Eastern appetizer platter with our best mezze recipes {V, GF, Paleo}

    On the social side

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Search

    Footer

    ↑ back to top

    About

    • About me
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 At the Immigrant's Table